Kung Pao Chicken
Saturday, March 23, 2019
Edit
Recipe video above. Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper. Use whole Sichuan peppercorns if you have them, otherwise ground is fine (which is what I use).
Ingredients
Gluten free
∙ Serves 4
Meat
1 lb Chicken thigh
Produce
6 Chillies, dried
2 Garlic cloves
1 tsp Ginger
3 Green onions
3/4 cup Peanuts, whole
Condiments
1 tbsp Soy sauce, light
1 1/2 tbsp Soy sauce, dark
Baking & Spices
2 tsp Cornflour / cornstarch
1 1/2 tsp Sichuan peppercorns, ground
3 tbsp Sugar
Oils & Vinegars
2 tbsp Chinese black vinegar
2 tbsp Peanut oil
1/2 tsp Sesame oil
Beer, Wine & Liquor
1 tbsp Chinese cooking wine
Liquids
1/3 cup Water
Ingredients
Gluten free
∙ Serves 4
Meat
1 lb Chicken thigh
Produce
6 Chillies, dried
2 Garlic cloves
1 tsp Ginger
3 Green onions
3/4 cup Peanuts, whole
Condiments
1 tbsp Soy sauce, light
1 1/2 tbsp Soy sauce, dark
Baking & Spices
2 tsp Cornflour / cornstarch
1 1/2 tsp Sichuan peppercorns, ground
3 tbsp Sugar
Oils & Vinegars
2 tbsp Chinese black vinegar
2 tbsp Peanut oil
1/2 tsp Sesame oil
Beer, Wine & Liquor
1 tbsp Chinese cooking wine
Liquids
1/3 cup Water